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Eid Recipes – Vegetable and Beef Pulao

Vegetable and Beef Pulao is a simple non-vegetarian pulao recipe, which when cooked perfectly can turn into a dish par excellence. While this recipe needs a bit of pre-cook preparation, it is easy-to-make. This simple recipe is loaded with the goodness of vegetables, while the beef and eggs used in it makes it rich in proteins. Vegetable and Beef Pulao is a complete main course dish and is served hot. Enjoy this simple yet delectable recipe with family and friends on festivals like Eid ul fitr and Bakri eid. Try this delicious recipe.


4 cup basmati rice
1 cup yoghurt (curd)
2 tablespoon garlic paste
1/4 teaspoon turmeric
1 teaspoon cumin powder
3 cinnamon stick
6 clove
1 teaspoon cumin
2 black cardamom
3 medium potato
4 egg
5 tablespoon ghee
1 tablespoon kewra essence
water as required
2 tablespoon ginger paste
3 teaspoon red chilli powder
3 teaspoon salt
4 medium onion
6 green cardamom
9 black pepper
1 bay leaf
5 medium tomato
4 medium carrot
garam masala powder as required
500 gm beef pieces
1 tablespoon edible food color
How to make Vegetable and Beef Pulao

Step 1
Take a deep pan, add 2 cups of water and beef to it. Cook on low flame for two hours till the beef is tender. Meanwhile, place the eggs in another deep pan and add 4 cups of water in it. Boil the eggs for 12 minutes and keep them aside. Also, soak the rice in water in a seperate bowl.

Step 2
Place a deep pan over medium flame and heat the ghee in it. Add sliced onions and fry till they turn light brown in colour. Now add garam masala to it and stir well.Step 3
Add boiled beef, ginger and garlic paste and fry well. Add beaten yogurt, salt, turmeric, red chili powder, cumin powder, chopped tomatoes, sliced carrots, green chilies and potato. Stir them well and fry them on high flame till the ghee starts to float.

Step 4
Now add the soaked rice along with the water to the beef and vegetable mixture. You can add more water if required, so that it covers the rice completely. Let it simmer on low flame till all the water dries off. Stir well and pour 1 tablespoon water, kewra essence and yellow food colour all over the rice. Spread a thick cloth over pan and cover it with a tight lid.Step 5
Now, heat a griddle pan and place the deep pan over it. Let the pulao cook for 15 minutes on low flame.

Step 6
Turn off the heat and serve the rice on a platter or bowl. Decorate it with halved boiled eggs on all sides.

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